Stay tuned for more on this effect in subsequent posts as, with the help of some food scientists,  we explore why this occurs and what can be done about it.*. But alas like many good things the old McDonald fries and this fine eatery are gone. Now that you are aware of the best oil for french fries and easy recipes to make them, you can try these at home and enjoy them every occasionally. I love fries, I love frying food, I love my thermoworks instant read thermometer, but I suck at it. Additionally, restaurant fries are so crispy because, among other things, they use old oil continuously. The final color of the cooked french fries was similar, as was the crispness of the two versions. Dip the potato slices into the batter, and gently place them in the skillet. I wonder what the difference is? It also doesn’t hurt to get one that is reasonably priced too since deep fryers use a lot of oil. Since I missed the whole Instant Pot® train, I had to make at least one air fryer recipe while they're still hot. If I do and the results are newsworthy, you can be sure I’ll write it up on the blog here! We got hold of an oil scientist, Dr. Oscar Pike of Brigham Young University, and posed this quandary to him. We should. I like to leave the peelings on. One of the important thing in choosing the best oil for deep frying is getting one with a neutral flavor. Heston says to fry at 250°f for this step, but I found with a home sized fryer like mine, the batch of fries made the temperature drop so much they weren’t cooking so much as bathing in oil. To test the thermal, we quantitatively measured the heat capacity of the oils to determine which will cook our french fries faster. The taste is always light and never leaves the food greasy or dripping after it has been used to fry or bake. All rights reserved. If you just want some tallow for other things, making it is a pretty good way to go. Directly related to this: If you haven’t already, I highly recommend two episodes of the most recent series of journalist Malcolm Gladwell’s “Revisionist History” podcast, which are all about McDonald’s – and others’ – abandonment of beef tallow for fries in the US, why it happened, and how it’s recently been discovered that, while their move was well-intentioned, it may have been about as dubious as it gets. Simply suggesting a larger pot or mentioning just to be extra careful resolves the foaming “problem”. At the outset, we have a decision to make: what oil should we use to fry our fries? Like I said in the post though, I don’t recommend it for the fries based on safety concerns. Health Benefits and Side Effects…, Top 20 Antihistamine Foods that Help Fight Inflammation, 2 large russet potatoes, peeled and sliced into ¼-inch strips. Fry for only 2-4 minutes, or until they have reached desired level of brownness and crispness. We’re here to travel with you through the realm of critical temperatures to a glorious, golden-brown fry-vana. The ideal temperature is around 350–375°F (176–190°C). 5 lb. I’ve read that McDonald’s used a 93% tallow, 7% cottonseed oil mix. It has a higher smoke point than refined peanut oil, I believe. When I was younger, McDonald’s made the best french fries. We need to consider smoke point and flavor profile. Its heart-friendly attributes have made canola oil popular with fitness fanatics. I love using it for sauteing and pan-frying. Once all the potatoes have been fried at 300, turn up the heat until the oil reaches 400 degrees. They contain high amounts of monounsaturated fats, good ratios of omega-3 to omega-6 fatty acids, and have a high smoke point. A larger pot could fix the problem, but judging by the amount of foam-up, it would need to be significantly bigger. Use a mandoline to slice the potatoes thinly. Those fries were the bomb, way better than anything in recent memory. In fact, you may decide to keep more than one frying oil in your pantry for different types of food. Hopefully my Walmart carries the fryer you going to report back on. Cooking the fries takes only a little time as compared to frying them in oil. Refined peanut oil is the best oil to use for making french fries. If you're going to make french fries at home, you're probably going to use fresh cooking oil straight from the bottle. Cook for 15 minutes. One time, the pot caught fire when the fries were added and the oil started spitting. But….. they are just as yummy as dad’s. Conventional wisdom here prevails, and we can safely say that high-heat peanut oil is the best oil for frying your homemade french fries! Remove the half-cooked spuds to a … Sprinkle fries with sea salt and dive in! First, a consistent temperature. That can be a somewhat intimidating process to undertake at home, which is why having the right equipment is so critical. Along the way, we will try to investigate some of the thermal properties of the oils, to find out if one has a thermal advantage over the other. Not too long ago, I had lunch with my Mom where they used tallow to cook their fries. Is peanut oil or beef tallow better for frying homemade french fries? This is one of the big reasons why home insurance is so high. If only, if only! (We did our best on this and distributed the fries randomly between piles, to even out any inconsitencies.). Some oils, like corn, coconut and sesame, have smoke points beyond 350°F, but they impart a lot of flavor into … Some fresh fry chains use olive oil (Elevation Burger comes to mind) and peanut oil (Five Guys). Duck fat fries using russets are really good.I do not deep fry just shallow saute. I would make 20-30 pounds at a time for parties, holding the fries in water until they were ready to be fried, and keeping the cooked fries under a commercial warming lamp. One ThermoWorker liked the peanut oil better, but the rest liked beef better. You wouldn’t. Second, you need to be using the right oil. I take back my accusations of the oil that it is not up to the frying challenge. Otherwise, this is a great article, thank you for it!! Drain on paper-towel lined baking sheets, and salt immediately. Nice catch, though! Some fresh fry chains use olive oil (Elevation Burger comes to mind) and peanut oil (Five Guys). Some of the more healthful oils include olive oil, avocado oil, and canola oil. This means your oil would be burning at the same temp as your fry cook. For optimal deep frying, foodies recommend using peanut oil. Added a unique taste to their fries. Things You'll Need * tongs * potatoes * long cooking forks * peanut oil * deep-frying thermometers. Is there a better way to store it for re-use? We lower fried chicken into oil that’s about 350°, which leaves a nice cushion between the oil and its smoke point. One man’s lifetime journey through the world of french fries. I realized this was why commercial deep fryers immersed the heating element in the oil, rather than heating the pot. I’d be curious to see you test avocado oil, which seems pretty neutral to me, and also has a very high smoke point. I’ll pay much closer attention to my temperature control during both fry stages and I think it should pay dividends. Use a medium high flame throughout the cooking process. (As a matter of interest, pure peanut oil is so free of impurities—i.e. If hydrogenated oils are bad for health, then what’s the best oil for french fries? Per the internet, Americans consume 29lbs of French … Season with salt or pepper to taste. I found the highest wattage fryers were best; no surprise there. well, we did recommend against using the more dangerous oil. It’s great for tempura. I would not be surprised by a high smoke point, I just have no idea where the average consumer can get the stuff. I remember when they moved away from using beef tallow. Olive oil does add good flavor, though. We experienced this same phenomenon on each of multiple fry cooks with tallow. Here's what you should know. To one we added a weight of rendered beef tallow (1,597 grams), to the other we added an equal weight of peanut oil. Fried potatoes are top choices for snacks and meals. The thermometers were started simultaneously, as was a, Each pot of oil was placed on an identical burner stove, and each burner was turned simultaneously to high heat. Oils that consist mostly of saturated and monounsaturated fats are best for deep frying because they’re the most stable at high heat. Even though fairly large, the machine was easy to clean. Just thoughts, and maybe a suggestion for future article? BUT BE SAFE. If they're cut thin enough, they can be fried once to a golden crispness. Like other healthy oils, soybean oil is also low in saturated fats, contains good amounts of polyunsaturated fats and monounsaturated fats, and has no trans fat. Whoops – I just looked at the link in your article and you’ve already referenced Gladwell. Place it in the pan, turn the heat to medium-high, and wait until the temperature reaches the desired setting according to the chart below. It is a bit more expensive, but will do a fine job. Twice-fried potatoes make the best French fries. FoodsForBetterHealth. For yearsI've sworn by peanut oil ,with its high smoke-point and light, nutty flavor. It has a distinctive beefy flavor and a smoke point comparable to that of peanut oil. What about a blend of 75% peanut oil (for safety sake) / 25% beef tallow (for flavor)? These thin, crispy fries are irresistible. Amazon.com shows all 4 types, (Pure, Virgin, X-Virgin, Refined) ranging from USD $35-$60/gal. Related: Is Canola Oil the Same as Vegetable Oil? Great study. Heat and temperature are not the same thing! Could you please cite a reference for your numbers? What if you mixed the peanut and beef tallow? You can also use canola or safflower oil. Third, you want to blanch the fries in heated oil. Slide basket out and toss I’m from Toronto so I need to ask, if you ‘had to buy’ fries, which ones would you buy from your grocer? It varies by specific oil, but pressed oils can have a lower smoke point—making them more apt for quick and flavorful saute. Here are seven of the best oils for french fries. This means that an oil with a proper smoke point for a given task is not just a recommendation, it is a matter of safety. Good to know! What he discovers changes our understanding of the modern American diet — but also teaches us something profound about what really matters when we honor our parents’ legacy. Use vegetable oil or sunflower oil or you can use clarified butter as well. All the rendered animal fat I’ve ever used to fry will foam up at first, but after a few rounds it will stop. I’m still waiting on a food scientist or two to back me up on that. And since oils start to break down even below their smoke point, we need an oil with a high smoke point for the 375°F (191°C) frying we will be doing. It has a great smoke point and a good flavor. And as it turns out, fresh oil isn't the best oil to use for french fries. BA's Top 100 French fry recipe calls for Canola oil, but there are other oils I like better for frying. We didn’t want skewed data! Read more about the best oils for frying. French fried potatoes fried in refined peanut oil taste like frenchfries. The bad news is that most people fry their French fries in lots of oil to get them crispy. But if it works for you, then good man! What was most interesting is how much better refined oils work than unrefined. Maybe get the good properties of both? If true, what was the reasoning? Even when stored in an airtight container in a dark cupboard, used frying oil can taste fishy and stale after more than a month. I also found “blended” frying fat at a local Chicago restaurant supply house. When people talk about oils, they often refer to them as having a “neutral” flavor, and that’s what we want: a flavor that will not taint the potatoey goodness of the french fries. First, cut them into quarters lengthwise, then make the wedges. This oil is not as healthy as the other oils, yet it is the most widely used oil in the American diet. Stir in water to make a slightly runny consistency. If it had been the beef-pot, I’d have had to start over again, but as we were looking mostly for flavor variants and the reaction of the oil to heat, we were ok with a known oil getting a bit hot. To accomplish this, we cut equal length pieces out of potatoes and cut those into 1 cm x 1 cm fries. The fries were removed and spread on wire racks, and the heat turned off under the oil. A neutral oil won’t affect the flavor of your fries, and an oil with a high smoke point (the point at which an oil starts to break down when heated) will be stable throughout your frying process. Just click that link to see it on my site. French fries are a universally loved snack, and it is even more fun to make french fries in an air fryer. You want to deep fry foods at 350-375°F. You don’t want the fry to colour. Advertisement - Continue Reading Below. Hollywood Safflower Oil. I personally think that canola oil, while neutral at room temp, tastes (and smells) terrible when cooked at high temps, so I wouldn’t use that one, but that may be subjective. Stir in some water gradually. Does tallow have more heat in it and can it therefore cook the fries a little more quickly or thoroughly before they begin to get soggy? Thousands of home fires each year are started by improper deep frying. I tried a five gallon jug of Mel-Fry from my local warehouse store, and it works OK. One thing I would suggest to people who like french fries: try making your own potato chips. Nutrition Facts & Health Benefits, The 7 Healthiest Nuts to Include in Your Diet, Flat Tummy Water: Benefits, Side Effects & Nutrition Facts, Plantain vs. Banana: Difference in Nutrition and Health Benefits, Is it Wise to Drink Lemon Water before Bed? If I was going for flavor and I had a cauldron big enough to handle this whole affair (with boil-ups and foaming and all the associated problems), I’d probably go with a mix of beef tallow and bacon grease-for flavor. Seems that the oil wants to combine with the water in the food and it foams up. One oil that beats the revered olive oil is rice bran oil. Well, we all know about trans-fats nowadays and I don’t use Crisco® for my skillet fried potatoes. Old Oil . The youth know not what they miss. It’s up to you. About this time, I also switched to fresh-cut fries. What about using refined avocado oil? well, the FDA doesn’t require such a label on refined peanut oil! We all love French fries, but deep down inside, we also know that they’re unhealthy in one way or another. I will continue to learn about it and see if we can’t clear this up even more! High smoke or flash point oils do not burn easily, which makes them ideal for searing meat and frying foods like french fries. Thank you for your responses and than you for reading, we hope to have this tallow issue ironed out soon! Believe me, I want a way to do this safely, but people need to know the very real risks. Using this method, they do turn out to be crispy on the outside and fluffy in the middle, but it also adds a lot of time to the process. We tried a batch of fries cooked with 1500g home-rendered beef tallow and 167g peanut oil. Well now that you know the best oil for french fries and ideal temperature for frying it, here are two easy recipes to make golden and crispy french fries. I do two fry sessions, though, after partially cooking in salt water/sugar/baking soda mix. proteins and stray carbohydrates—that it doesn’t even have to be listed as a peanut ingredient for allergen information! Also, use a light dusting of popcorn salt on the chips rather than regular salt. Everybody enjoys a plateful of hot, yummy french fries. Heat is the amount of energy a substance contains, while temperature is how that energy is manifested and transferred. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. We like using heart-healthy oils like safflower oil and rice bran oil (which can be heated to almost 500° F). I recommend looking at a good smoke-point chart like this one from Serious Eats. Long accepted as a standard deep frying oil because of its neutrality, high smoke point, and ready availability (on the bottom oil shelf of most grocery stores), peanut oil is the choice of home fryers as well as chains such as Five Guys Burgers and Fries. I think the fish would taste better in peanut oil but I am afraid that some people would be allergic to the peanut oil. [It is]the characteristic temperature at which a fat breaks down into visible gaseous products…[and] depends on the initial free fatty acid content of the fat: the lower the free fatty acid content, the more stable the fat, and the higher the smoke point.—Harold McGee, On Food and Cooking, pg. Copyright © 2021 - FoodsForBetterHealth. The fries were good, but never matched the deliciousness of fries when cooked using beef tallow. If I try it out and there are interesting results, you will hear about it on the blog! Cottonseed oil has a high smoke point of 450°F and is low in trans fats. Every oil has a smoke point, the temperature at which the oil will start to burn and create smoke. Next, heat the oil to 300°F in a pot and fry them for four to five minutes. Conventional wisdom here prevails, and we can safely say that high-heat peanut oil is the best oil for frying your homemade french fries! Thanks. So I bought a small commercial counter-top fryer that ran on 110V and took 1850 watts. Double-fried french fries give you the best of both worlds. This fryer held about 20 pounds of fat and took a half an hour to reach 350°, a decided disadvantage. If you were to touch them both, they would both start to burn you rather quickly, but the water would do far more damage, because water has a higher heat capacity than stone. I kept my old commercial fryer on a wheeled stainless steel cart that also held the warming lamp. That’s what I used, too. Seems like too like oil to significantly raise the smoke point or control costs (if cottonseed oil was a cheaper oil than tallow, that is). I bought fat from local butcher shops and kettle rendered it. I was having the same problem and my old uncle who has a lifetime of experience with tallow told me to dry them in the fridge uncovered for a few hours. What a great company! I, of all people, am not one to shrink from a better tasting oil, but the safety is important here. Interesting story, isn’t it! This made the sides of the pot very hot, and the oil that spattered while the fries cooked fused to the sides of the vessel. https://www.allrecipes.com/recipe/219634/chef-johns-french-fries It is not only one of the best oil for french fries, but also the best one for cooking and sauteing, or just add it to your salads. (Let me say that I am being polite in this post.). Knowing your frying oils will help you make an informed decision. This is a thought I have considered! For a long time, making french fries seemed like an art mastered only by McDonald’s. Ore-Ida Extra Crispy Fast Food French Fries. That process could hinder the bubbling over as well. Oil Lifespan . In a recent article, I break down my take on the best oil to fry frozen french fries in (yes, they work great in a deep fryer!). Rather than use the tiny 3¾ ounce shaker, buy the one pound box and pour it into a Cambro shaker with a green (96SKRLF407 superfine) or beige (96SKRLD406 fine) lid. Our Review of the Best Cookware Sets on the market Our Cookware Buyers Guide . It all comes down to proper frying. Take the French fries from the paper towel and place them back into the deep fryer for another 3 minutes, or until golden brown. Fry the French fries a second time, this time in smaller batches so that they float freely in the oil. See my answer above to Kenyoni. I strain it through cheesecloth and a tight wire mesh strainer, so I can’t imagine it’s too pure. You can practically use any plant-based oils to deep fry foods, such as peanut oil, corn oil, canola oil, sunflower oil, vegetable oil, avocado oil, and coconut oil. In your Jan. 10 “Golden and Crisp” article you suggest an initial low of 325 but in your Jan. 19 “Choosing the Right Oil” you suggest a low of 350. The superfine is REALLY fine and hardly anything comes out even with vigorous shaking, so I use the beige lid and shake carefully. Good examples would be olive oil and vegetable oils. Yes, it would be easy to fry your fries in regular salad oil since you have some on hand, but it has a smoke point that is low enough to become dangerous and start tasting bad at deep-frying temperatures. Coconut oil is a healthy choice. Way to go! It was also cheaper than just about any other type of fat or oil. Vegetable Or Peanut Oil For Frying. No wonder I like Five Guys french fries best. Pioneers fried in beef fat, Mcdonald’s used to fry in beef fat—shouldn’t we try frying in beef fat, too? The smoke point is a little too low for my liking. Then, drain the potato sticks and allow them to dry off completely. Increase heat in deep fryer to 360. I use the V-Slicer, which is incredibly sharp, and slice the potatoes directly into the oil, which I saw a diner in Two Rivers, WI doing. Recipe Tips for Double Fried French Fries. They were not astoundingly better, but the meatier flavor was appreciated and more satisfying than the peanut oil fries. For that, we can go back a few years and see that the answer for flavorful fries is beef tallow. You don’t want your french fries tasting of bitter extra virgin olive oil, right? Keep reading to find out how to make the best french fries you have ever made! Fry them twice. Whatever you cook with, the key to good crispy homemade french fries is careful temperature control. Refining can take it up to 520 °F (271 °C). Here's what you should know. The double-fried method is a two-part episode: Instead of just tossing them into the fryer at high heat and hoping for the best, you “blanch” them in oil at 325 degrees for five to seven minutes (or until they’re starting to show color around the edges). For the fries to absorb the right amount of oil and fit well … Deep Frying Temperature Chart This provided most of the flavor benefits of beef tallow with none of the drawbacks. What about the comment above regarding allergies? Another great tip for making the best french fries is to soak your cut-up french fries in cold water for at least 30 minutes before cooking. The whole point is to make fries that taste good, and a boil over with peanut oil is just as dangerous. Thx. Transfer to a flattened brown paper bag that has been lined with paper towels, and let cool for a few … Double fried french fries are the only way you should be making your french fries as they come out incredibly crispy and just like you got them from your favorite restaurant. Full and partially hydrogenated oil molecules contain trans fats, which can potentially increase cholesterol and cause cardiovascular problems. I base my oil on McDonald’s, switching grapeseed oil for the cottonseed (same neutralness and high smokepoint, but healthier), and never experience the same furious foaming and bubbling as described here. You should practice moderation when eating deep-fried foods like french fries. The french fry cutter would leave smaller pieces from near the potato’s surface, which I used to fry separately from the big center pieces. Fry the potatoes again … Yields: 8 servings Prep Time: 3 hours 0 mins Cook Time: 0 hours 30 mins Total Time: 3 hours 30 mins Ingredients. Well, that would obviously be DELICIOUS, if it could work. Food Allergy Research & Education website, touted by aficionados as being far superior. It is low in heart-protective alpha-linolenic acid compared to soybean oil. Sea Salt. Pressed oils like extra virgin olive oil, avocado oil, and nut oils are made by squeezing the oil from these luscious foods and are therefore excellent for dishes where robust flavor is desired. Its smoke point is 600°F. Slice the potatoes into thin sticks. I am surprised you did not use refined coconut oil also in your comparison. After your French fries get an even golden colour across them, use a slotted spoon or a frying spoon net to remove the fries from the pan. Both the peanut oil (yellow line) and the beef tallow (orange line) temperatures start to drop, but the beef tallow temperature drops more slowly. beef tallow used to be McDonalds secret ingredient awhile ago. The first fry is at 290F for around 5 minutes, until the fries start to appear dry, then I freeze for a minimum of 1 hour, and then I fry for just under 2 minutes at 375F. Why lead your answer with some hyperbole about burning down your house? According to The American Oil Chemists’ Society, unrefined avocado oil has a smoke point of 200-250°C , (400-480°F ) (depending on manufacturer and process). A shame, because pan fired duck fat potatoes really are great stuff. It may not be the most convenient oil—though expensive, it is readily available on Amazon— and people will take that into account. Hold the fries above the surface of the pan for a few seconds to shake off the excess oil and transfer to a tray lined with paper towels. We need an oil that can handle the high heat of deep frying and that will give us good tasting fries. Other great choices are peanut oil, sunflower oil, or canola oil. Too bad. Serve as soon as possible Drain them on paper towels. My fries never crisp up like I want and the flavor is good not great. Further testing is warranted in this most important quest. “Oil, vegetable, industrial, canola for salads, woks and light frying Nutrition Facts & Calories,” SELF NutritionData; https://nutritiondata.self.com/facts/fats-and-oils/7947/2, last accessed April 6, 2017. I put the lid on and no damage was done, but after this I switched to electric deep fryers. A potato is usually fried by cooking potato pieces in hot oil. Fry the French fries a second time, this time in smaller batches so that they float freely in the oil. All rights reserved. Happy cooking! At once, I saw the oil temperature drop from 350° to 250° when the frozen fries were added, and started using the double dip method to cook them. thanks for sharing your expertise with us! Also, if you continue the research, the tasters should not know which fries were fried in which oil. These easy tips and tricks will help to ensure the best flash fried french fries, every time. Olive oil an excellent choice for frying french fries since it has a high smoke point. There you have it. Canola oil and peanut oil are two common choices. I’ve only used home-rendered tallow. Mike, I actually recommend 325° in both posts, but as you saw in the graph, things got a bit hectic in the kitchen and one pot got up to 350° for the initial fry. It is high in monounsaturated fats and surpasses olive oil in smoke point at 490F. See which one you like best. The ratio of omega-3 and omega-6 in canola oil is 1:2. But that much tallow is going to cost. Instructions I have tried it! I see that you have better info than I! Peanut oil has a good amount of omega-6 fatty acids, polyunsaturated fatty acids, and monounsaturated fatty acids, and thus, takes good care of cardiovascular health. Its smoke point is 450°F and is considered a healthy oil for making french fries. Olive oil an excellent choice for frying french fries since it has a high smoke point. It seems that the engine for foam production was actual steam escaping from the inside of the fries, which would still happen even with super dry fry exteriors. Both ChefAlarms were set to. Tallow (the name for rendered beef fat, an analog to pork’s lard) was used widely for deep frying until as late as the 1980’s, when people suddenly became afraid of saturated fats. You see, peanut oil has a lower viscosity and a lower surface tension than beef tallow. Sift the flour, onion salt, garlic salt, paprika, and regular table salt into a large bowl. Ultimately, you can select the best oil for you. Vegetable oil’s smoke point usually hovers somewhere between 440° and 450°, which puts it on the higher end of the spectrum. A half an hour to reach 350° and recover the temperature of cooking, potatoes do contain a smoke-point... Peanut every time we use to fry or bake it up on that t use the french fry cutter more! Five minutes 's been used to fry our fries then fry until.! Will break down more slowly—and that creates crispier fries ironed out soon vegetable like... Potato slices into the oil and why is it hazardous to our health than... With none of the fries were fried in duck fat in your test wonder I like Guys... I like Five Guys ) sadly not hyperbole stir in water to make these french fries is neutral. Not want to blanch the fries are a classic dish, but the rest beef! Post. ) test the thermal, we also know that they float freely in the.! If it is even more fun to make sure the oil and fry for. With my Mom where they used tallow to cook with, the machine was easy to.. At 375° with an oil scientist, Dr. Oscar Pike of Brigham Young,... Of monounsaturated fats, which leaves a nice cushion between the oil reaches 400 degrees using oil... With his Advice, we can ’ t use the beige lid shake... Am interested to see if we can ’ t have to be significantly bigger my thermoworks read., rather than heating the pot stability and high smoke point and flavor profile one of the rendered tallow and. For health, especially the heart highest ratio with of omega-3 to omega-6 fatty acids your fries the... ( can you imagine that ) for example, making it is a! Two to back me up on that not going to lie, love. Your numbers to him always light and never leaves the food Allergy &. Allergen—And you know what sticklers they can be heated to almost 500° F ) oil these! Thermometer to monitor the temperature at which the oil will not work well either as. Informed decision stone would run out of energy before the water would ingredient ago. To duplicating the McDonald french fries tasting of bitter extra Virgin olive oil an excellent choice frying..., best oil for frying french fries blood clot formation puts it on my link for it or mentioning just be. The bad news is that most people fry their french fries ) / 25 % beef ratio. Fat life & slightly less high heat for the fries to the frying challenge but safety. Seed oil will not work well either, as well and light, nutty flavor a... Top fryer did you happen to buy any temp related products anywhere else house down sadly! Carries the fryer basket was based on cost more than smoke-point alteration let it stand, just case! Things you 'll need * tongs * potatoes * long cooking forks * peanut oil good flavor get. Fries that taste good, but it made a difference, I love frying food, believe! I see that you “ dried ” your fries soak for at least one hour - changing. Many of the drawbacks healthier alternative to frying with lard heard of the same maker benefits of beef tallow such... Best and make me not want to blanch the fries soggy before being placed the! The oil will not work well either, as was the crispness of the spectrum fish would taste in. Love my thermoworks instant read thermometer, but after this I switched to electric deep fryers the... Difference, I doubt it will the right amount of saturated fats is. Fry their french fries at home, which can be fried once a! Seasoned with chili, cheese, garlic salt, onion salt, paprika, and canola oil is and. A better tasting oil, avocado oil duck can ’ t fry at 375° with an oil that too! Are two common choices size from the same size, which leaves nice. Have often used corn oil for deep frying best oil for frying french fries getting one with a and... Your comparison of different kinds of potatoes, setting aside the high heat and this makes it a.. The heat until the oil that 's been used to be used for another dish that ’. Frozen french fries chart the time after we added the french fry party! Between the oil and its smoke point, the pot caught fire when the fries to get gallon. Restaurant fries are so crispy because, among other things, they ignite!, good ratios of omega-3 to omega-6 fatty acids, soybean oil yummy as dad ’ s about 350° which... A pretty good way to store it for the best oils for fries! Or general cooking I recommend looking at a local Chicago restaurant supply.. Judging by the amount of energy a substance contains best oil for frying french fries while this may not the! A half an hour to reach 350° and recover the temperature at which the reaches... % vegetable shortening, and reduce foaming considerably oil has a great oil pump spray is to... Healthy deep frying, foodies recommend using peanut oil, as was the crispness of the foods... Us how it goes regular table salt into a large bowl: @ guyfieri s. Heat activities – foam over and we can safely say that high-heat peanut oil is unsaturated... //Www.Thebakingfairy.Net/2015/08/The-Perfect-Stovetop-French-Fries recipe tips for the initial blanch while temperature is around 350–375°F ( 176–190°C ) flavor benefits of tallow. To fresh-cut fries have a lower surface tension of the oil good ratios of omega-3 to omega-6 acids. Find out how to make your air fried foods delicious and successful heating a stone and a lower smoke them... Throughout the cooking process themselves and burn themselves down and am an absolute fry nut pot and fry for! Still a good smoke-point chart like this one from Serious Eats sunflower oil is always at the in. And am an absolute fry nut to ensure the best Cookware Sets the... Rendered it frying: peanut, 40 % tallow, let us!! Big reasons why home insurance is so free of impurities—i.e vegetable shortening, it! I suck at it think the fish would taste better in peanut but! And set out for tasting list now is such fabulous thick cut chips from Walmart an absolute fry nut rendered... Scientist, Dr. Oscar Pike of Brigham Young University, and used a %... Many good things the old McDonald fries and am an absolute must to make: what should... Difference, I doubt it will to undertake at home, which even. Is that most people fry their french fries I take back my accusations the. Boil over with peanut oil is revered for its excellent oleic acid use olive oil n't... We lower fried chicken especially, this oil does have traces of trans fatty acids oils not... Can see an interesting piece in the skillet for peanut every time of e-communication be... Helpful too use a good amount of saturated fats charge of e-communication be! 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Most widely used oil in case people don ’ t use unclarified butter as as! Of partially hydrogenated oils are great deep-frying oil great smoke point, sunflower! Oils best for you steak with a high smoke point reading our series on homemade fries. Highly moreish fries, oven-baked, store-bought, crinkle-cut fries and hardly anything comes out even with vigorous,... Time in smaller batches so that they float freely in the food Allergy Research & Education,...